Mmm, barley wines. Among the most food-friendly of beer styles, barley wines match up mellifluously with some of the world’s richest and most flavorful foodstuffs. From aged Stilton, duck rillettes, bittersweet chocolate, or even snack foods such as toasted glazed walnuts, I love the peppery nose hit from the higher alcohol found in intensely spirituous barley wines.

Barley Wine Glazed Walnuts

2 cups shelled walnut halves
1/2 cup barley wine
1/2 cup sweet cream butter
1 cup dark brown sugar
Pinch ground white pepper or cayenne
2 teaspoons sea salt, finely ground, or to taste
Soak walnuts in barley wine in shallow dish or zip-seal plastic bag at least 1 hour, stirring or turning several times. Place nuts and barley wine mixture in large, heavy saucepan or Dutch oven, and add butter, brown sugar, pinch of pepper, and finely ground sea salt as desired. Cook over medium-high heat, stirring constantly with a wooden spoon to coat evenly. (Don’t use plastic utensil as the syrup is hot.) Cook and stir until liquid has mostly evaporated and nuts are sticky and glazed. Pour glazed nuts onto nonstick baking sheet, and spread out to cool. When cool enough to handle, break clumps and place in serving bowl. They will be a bit sticky but delicious with a goblet of barley wine.

David from Musings Over a Pint tried the Barleywine Banana Split recipe from the Best of American Beer and Food in time for this month’s session. Here’s his take - with the addition of what sounds like a fantastic chocolate sauce!